| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to technology of producing kvass and can be used for production of white kvass. Method includes preparation of recipe components. Method includes crushing fermented rye malt, unfermented rye malt and barley malt. Method includes mashing fermented rye malt, unfermented rye malt, barley malt, rye flour and buckwheat flour. Further, prepared scorzonera is cut. Scorzonera is dried in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside scorzonera pieces to temperature 80-90 °C for at least 1 hour. Then scorzonera is crushed and mashed in an amount of about 10 % of weight of cereal products. Drinking water is added. Boiling water is added. Mixing is carried out and starter is added. Starter used is a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13. Method comprises fermentation of product and separating phases.EFFECT: method provides reduced duration of technological process as a result of acceleration of fermentation process and increased stability of foam.1 cl |
